With this spicy twist on a refreshing summer vegetable, everyone will be coming back for seconds.
Ingredients:
3 medium zucchini
Kosher salt
2 tablespoons extra-virgin olive oil
1 clove minced garlic
1 jalapeno pepper minced
½ teaspoon chipotle chili powder
1 cup grated muenster cheese
1 large tomato, finely chopped
3 tablespoons chopped scallions
3 tablespoons chopped fresh cilantro
Directions:
Step 1: Preheat the oven to 400 degrees and line a small baking dish with foil scoop out the seeds from the zucchini, leaving ¼ inch thick shell. Chop the scooped out zucchini and transfer to a bowl. Grate the remaining whole zucchini and add it to the bowl along with 1 teaspoon salt. Set aside 10 minutes, and then squeeze out the liquid.
Step 2: Heat the olive oil in a skillet over medium high heat. Add the garlic, minced jalapeño, chili powder and grated zucchini mixture. Cook until tender about 4 minutes, and let cool, then stir in the cheese. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling about 15 minutes.
Step 3: Combine the tomatoes, scallions and cilantro in a small bowl. Spoon over the zucchini then top with sliced jalapeno peppers.
